Granola is another one of my go-to snacks, breakfasts, and sometimes dinner when I'm too tired to make anything else. I love to pile it high with figs, berries, peaches, whatever fruit is in season, add some goji berries, and unsweetened coconut flakes, or whatever else I can find in the superfood bin. Sprinkle it with extra cinnamon and a dash of Himalayan sea salt. It is so so satiating. Pure comfort food!
I toast up a big batch on Sundays to keep me stocked all week. And I love making this at home because... A.it is super easy, and B. I can control the quality and amount of sweeteners that I use.
M.PARKE STUDIO GRANOLA
V, VEG, GF, DF
**Almonds are rich in B vitamins, fiber and the essential mono- and polyunsaturated fatty acids that are responsible for lowering LDL cholesterol, the “bad” kind. They are also a great source of vitamin E, a powerful antioxidant, and can aid in weight loss.**
**Pumpkin Seeds are packed with zinc, and all the essential fatty acids. They also act as an anti-inflammatory.**
- ¼ C Almonds
- ⅛ C Pumpkin Seeds
- ⅛ C Sunflower Seeds
- ¼ C shelled Pistachios
- ¼ C Macadamias
- 1½ cups Brown Puffed Rice
- ¼ C shredded Organic Coconut
- ¼ C Coconut Water
- 2 T Extra-Virgin Coconut Oil, melted
- 1/8 C Maple Syrup
- ¼ C Golden Raisons, Dried Cranberries, Dried Apricot (any, or all)
- 1 T Chia Seeds
- 1 tsp Cinnamon
- 1 tsp Himalayan Sea Salt
DIRECTIONS| Preheat oven to 200. Line a baking tray with parchment paper. Combine all dry ingredients in a large bowl and mix well. In another bowl, whisk together wet ingredients and stir into dry ingredients, mixing well. Spread granola evenly out onto baking sheet. Bake for 10 minutes or until the granola has turned golden. Remove from oven and allow to cool. This can be stored in an airtight container for 2-3 weeks.